Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


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vromans back

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First of all – I want to point out some new eggs I found.  I am not vegan – though I wish I were & will likely be one day – but until then, I feel real guilt whenever I buy cheese and especially when I buy eggs.  Free-range is a bullshit fraud.   Watch THIS video (sad but not graphic) of a bunch of free-range hens being released to a sanctuary & tell me that you think they led happy lives.   They clearly did not.

So, I have been buying pastured eggs & paying about a dollar each for them.  That is OK – because I don’t eat a lot of eggs & I am happy to have my money support genuinely humane farming practices.  So – imagine my delight when I saw this brand of eggs selling for about $6 a dozen.

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Vital Farms even includes the above little flyer explaining the lives of their ladies.  I love that they call them ladies.  Anyway – assuming they are not pulling off some elaborate hoax – these guys seem to be a good source for eggs that come from happy chickens.  I got mine at a local Ralph’s but their site lists other venders.  Look for one near you!

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Ok – onto this pasta.  A Facebook friend requested it & I could not believe I had not already posted the recipe.  This dish is an old regular of mine from 25 years ago & there is a funny story that goes with it.  I used to make it all the time at home & for company & many of my friends had asked for the recipe.  One day, my then boyfriend & I were served a mushroom cream pasta dish at my friend Angie’s.  My boyfriend took one taste & looked at me and said, “Babe!  This is amazing!  You have to ask for her recipe!”

Yeah.  Well – it WAS my recipe.  The only difference was that she added salt to hers & I was still brainwashed into thinking using salt was a capital sin.   I learned that lesson well that day & now I consider salt a genuine ingredient in most things – not just a forgettable & optional seasoning.  There are all kinds of fancy salts widely available now, too, and some even have healthy benefits.  Pink Himalayan salt, for example, boasts these benefits:


  • Create an electrolyte balance
  • Increases hydration
  • Regulate water content both inside and outside of cells
  • Balance pH (alkaline/acidity) and help to reduce acid reflux
  • Prevent muscle cramping
  • Aid in proper metabolism functioning
  • Strengthen bones
  • Lower blood pressure
  • Help the intestines absorb nutrients
  • Prevent goiters
  • Improve circulation
  • Dissolve and eliminate sediment to remove toxins


So, yeah – use salt.   Salt is not just a flavor unto itself.  It also brings out & enhances other flavors.  Trust me.  Too much is awful but just the right amount is magic.

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Fried Sage and Mushroom Cream Pasta Sauce with Orecchiette

Feeds 2 very well


1/2 pound pasta cooked according to package instructions

Olive oil

10 or more fresh sage leaves

1 lb mushrooms (of nearly any variety or mix) – sliced

2 shallots – chopped

3 garlic cloves – chopped

1 cup heavy cream (more if you want a heavier cream sauce) – or vegan alternative

1/4 cup grated Parmesan – (more if you want a heavier cream sauce) – or vegan alternative

Salt & pepper to taste

Parsley – chopped as garnish (it adds a lot of flavor!)

Extra Parmesan for garnish

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Cook the pasta.  Reserve about a cup of the pasta water (in case you need it to thin your sauce later) & drain the pasta.

Heat 1-2 TBS olive oil over med-high heat & fry the sage a few minutes.  It need not brown.  Drain on paper towels.

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Add the mushrooms & about a tsp of salt & raise the heat to high.  The salt will help the mushrooms release their moisture.  Stir the mushrooms occasionally – letting them get seared.  When they are nice & brown – add about another TBS of olive oil & the shallots & garlic.  Fry for about 2 minutes & then add the cream & Parmesan.   Crumble the fried sage & add that to the sauce.  Bring to a boil & then lower to a simmer.  It should thicken very quickly.  Use more cream & cheese if you want a pasta with more sauce.  Add some pasta water if it gets too thick.   When it is the consistency of a heavy cream sauce – season to taste with salt & pepper.  Add the pasta, stir to combine & serve it up.  Garnish liberally with chopped parsley & maybe more Parmesan.

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